Easy Ginseng Cream of Wheat

I love to cook, and over the years I’ve gotten a lot better. I even once (and only once) made Julia Child’s famous boeuf bourguignon. When I’ve had a long day though, I often google recipes with the word “easy” in front of them. So, with that spirit in mind, here is an easy way to add ginseng to your breakfast that still presents really nicely! I call it, Easy Ginseng Cream of Wheat. Note: this recipe works just as well with oatmeal or using cream of rice to make it gluten-free. 

Serves 2 

Ingredients:

• Your favourite boxed or even microwaved Cream of Wheat (I told you this is easy!) 

• 2/3 cup blend of dried fruit, nuts and granola (I’m a fan of the Prana organic superfruit mix because the Montreal-based company is organic, vegan and gluten-free) 

• A shake of powdered ginseng*, about 1/4 tsp if you’re measuring. 

• 1 tsp of local honey (Note: if you suffer from allergies like me, you want to buy local honey as the exposure to local pollen can help relieve the symptoms of allergies. I’m lucky enough to have a neighbour who keeps bees, but even buying honey within a 50 km radius will help.) 

Instructions:

1. Make cream of wheat according to instructions on the package. 

2. Shake the ginseng onto the cream of wheat, stir, and allow 20 seconds or so for it to absorb. 

3. Serve into separate bowls and drizzle with local honey.

4. Sprinkle dried fruit and nut mixture on top. 

Enjoy!  

*Ginseng powder is most readily available from the dried root. This root has been thoroughly cleaned (and yes, cleanliness falls under government inspection) and is ready-to-use. Cut off the needed amount and whirl it through the blender until it’s powdery.